• Recipe Time: A Sweet Spring Treat from King Arthur Flour

    By Nick on Monday, April 14, 2014

    King_Arthur_Flour_Blog01.jpg -

    ​As pioneers of non-GMO baking flour, and as the creators of a mouth-watering blog, King Arthur Flour has influenced the food industry for more than 223 years. For those counting, that’s more than two centuries! Along the way, the Vermont-based company has developed an influential model for social responsibility, consistently investing in its employees, its customers and the natural environment.

    At Dansko, we can relate. King Arthur Flour serves as a certified B Corp, joining Dansko and a group of other like-minded businesses who are committed to redefining success in business. The company also benefits from 100% employee ownership, sharing our value of creating a healthy, prosperous tomorrow.
     
    So, how do feet and flour get along? By sharing, of course! We partnered with King Arthur Flour to feature one of our favorite recipes, offering the tastes of spring in a delicious loaf of broad. We hope you enjoy!

     

    • Recipe Time: A Sweet Spring Treat from King Arthur Flour -

      INGREDIENTS:
       
      Dough
      • 4 tablespoons butter
      • 1 cup milk
      • 4 cups King Arthur Unbleached All-Purpose Flour
      • 2 teaspoons instant yeast
      • 1/3 cup sugar
      • 1 teaspoon salt
      • 2 large eggs plus 1 yolk (save the white for glaze)
      • 1 1/2 teaspoons Buttery Sweet Dough Flavor or 1/8 teaspoon coconut flavor or 1/4 teaspoon orange oil or Fiori di Sicilia
      • 1 cup (5 ounces) King Arthur Flour Tropical Fruit Blend, or a mixture of your favorite dried fruits
       
      Toppings
      • 1/4 cup sugar
      • 1/3 cup King Arthur Unbleached All-Purpose Flour
      • 2 tablespoons butter

      DIRECTIONS:  
       

      1) Melt the butter with the milk and let the mixture cool to lukewarm

      2) Combine the milk mixture with the remaining dough ingredients, except the fruit, and mix and knead to make a soft dough.
       
      3) Knead in the fruit.
       
      4) Allow dough to rise, covered, for 1 1/2 hours, or until it becomes puffy and nearly doubles in size.
       
      5) Deflate the dough. Divide it into six pieces, shaping each into a ball; or divide dough in half, shaping each half into an 8” log.
       
      6) Place in six lightly greased 1 3/4-cup rectangular bakers, or two 8 1/2” x 4 1/2” loaf pans.
       
      7) Let rise, covered, for about 1 1/2 hours, till crowned about 1” over the rims of the pans. Just before the end of the rising time, preheat the oven to 350°F.
       
      8) Beat the reserved egg white, and brush over the tops of the loaves.
       
      9) Mix the topping ingredients until crumbly, and sprinkle on top.
       
      10) Bake the bread for 25 to 30 minutes, until lightly browned.
       
      11) Remove from the oven, turn out of the pans, and cool completely on a rack.
       
      12) For prettiest presentation, return small loaves to their pans just before serving.

       

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